Bev's Chocolate Chip Cookies

EatingWell reader Beverley Sharpe of California contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, she replaces the rolled oats with 1 cup almond meal.

176 Reviews for Bev's Chocolate Chip Cookies

Hi i made these today with my kids ;) i substituted the white sugar with honey which made the mixture custard like and super sweet. We achieved the chewy texture by grinding the oats into a flour and adding the honey. Next time i will try a couple of tablespoons of maple syrup as my kids dislike the excessive sweetness. The honey was over powering!

87 comments

It is unfair to give a recipe two stars when you modified it and were, as a result of your modications, unhappy with the results. The two stars apply to your unsuccessful attempt at adapting this recipe. Honey and maple syrup change the texture of a cookie and less of either is needed when substituting for white or brown sugar. If you are going to substitute, at least understand the science of baking and the role each ingredient plays in a recipe.

I used 1/4 cup almond meal, 1/2 cup lightly ground rolled oats, the reest whole wheat flour, and spends for the white sugar and I added dried cranberries for half of the choc chips-they were delicious but I would like them to be less crumbly and a little more chewy, anyone have a healthy suggestion to accomplish that texture?

87 comments

I feel that the ratio of fat to flour is too low. I weigh my ingredients and this helps me to tweak recipes before I bake them. For this recipe I plan on using 130 grams (one cup, spooned and leveled) of whole wheat flour and only 35 grams of oats. That would very roughly be 1/3 cup, I believe. I would also decrease both sugars to 55 g, scant 1/4 cup. I leave the fat as is which by weight is 56 g of butter and 42 g of oil.